This recipe uses fresh corn-on-the-cob. But if it’s the wrong time of the year for it, try using drained tinned corn instead.
Heat the oil in a pan and cook the onion, garlic and ginger until soft.
Add the other vegetables to the pan and cook, allowing any liquid to evaporate.
Add the remaining ingredients, except the coriander. Cook for five minutes.
Add the coriander and cook for another minute. Transfer to a sterilised jar and leave to cool.
